Lemon Loaf Cake

Cecelia Anderson

By
@ceander

This recipe dates back to 1937. In the old days before all the fancy mixers, you sifted your flour multiple times and creamed your butter and sugar until it looked like a smooth paste. Many recipes were designed for beating the batter with so many strokes. So enjoy this old-time great tasting recipe. Take pictures and let me know how it turns out for you.


Featured Pinch Tips Video

Comments:

Cook:

45 Min

Ingredients

2 c
cake flour
1/2 tsp
arm and hammer baking soda
1/4 tsp
salt
1/2 c
butter
1 c
sugar
2
eggs
1/2 c
sweet milk
1 1/2 Tbsp
lemon juice

Directions Step-By-Step

1
Sift the cake flour first, then measure the 2 cups.
2
Sift three times with baking soda and salt.
3
Cream the butter until light and lemon-colored. Add sugar gradually.
4
Slowly add the eggs which have been beaten until they are almost as stiff as whipped cream.
5
Alternately add the dry ingredients and the liquid beating until smooth.
6
Add lemon juice blending in well.
7
Turn into greased loaf pan.
8
Bake at 350 degrees for about 45 minutes.

About this Recipe

Course/Dish: Desserts, Cakes
Hashtags: #lemon, #loaf